Abstract
A palace reputation depends on the fame of its hosts and on its staff outstanding qualities. César Ritz was the father figure of the first generation of luxury hotels in Europe. The palace receives both regular hosts as well as people from the city. It is both a place to stay, to gather, to meet and to exchange. Immortalized by famous writers its legend actually lives in the present. The palace of high end tradition, became a setting around the meals and a culinary conservatory from generation to generation. Gastronomy only emerged in the 1990s as an element of distinction between institutions. Today, due to customers diversification, French haute cuisine competes with other - less prestigious or foreign cuisines - in the new Parisian palaces acquired or created by Asian investors.
Keywords: Name, host, cuisine, Escoffier, figure, quality of staff, legend, meal, table, kitchen, traditional French « haute » cuisine, Chinese cuisine, chef.
9782747223683
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This article intends to celebrate thirty years of Myriam, this amazing ad campaign that moved the France of 1981 alone, revealing the underside of the eponymous model, according to promise more and more daring: "On September 2, take off the top" "on September 4, I remove the bottom" ... in replaying with care and passion striptease Myriam, the article will show that, thirty years later, this gesture is eternal because with Myriam, there are always below to below. This amazing yarrow advertising allows us to approach (but not to know) the hidden springs of teasing seductions of advertising and commercial curiosity.
